Squash noodles with tofu peanut sauce and veggies

Who needs pasta when you have a squash?

  • Cucurbita moschata 'Butternut'. Original descr...1/2 butternut squash
  • 1/4 c peanut butter
  • 1 T sesame seeds
  • 1/2 block silken tofu
  • 1 T soy sauce
  • 1 T ginger
  • 1 T rice wine vinegar
  • peanuts to taste
  • 2-3 scallions, diced
  • 1 onion
  • bell pepper
  • 1/2  Portabella mushrooms
  • salt to taste
  1. Preheat oven to 350.
  2. With a peeler, peel squash into ribbons (throw away the outer peel ones).
  3. Lay on a baking sheet and roast for 10 mins or until soft.
  4. Meanwhile, in a food processor, combine tofu, salt, peanut butter, rice wine vinegar, soy, ginger, garlic, 1/2 of the onion and scallions. Puree until smooth
  5. Sautee onions in a pan. Add bell pepper and mushrooms and cook until soft.
  6. In a bowl, combine squash ribbons, peanut sauce, and veggies. toss with a few chopped peanuts or sesame seeds.
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About ds331

A lifelong vegetarian. A foodie. Can there be such a thing? Some restauranteurs don't seem to think so...but many of my veggie friends and family have a little something or two to teach them.
This entry was posted in low carb, Recipes, vegan, vegetarian and tagged , , , , , , , . Bookmark the permalink.

3 Responses to Squash noodles with tofu peanut sauce and veggies

  1. Ani says:

    I have done spaghetti squash noodles and zucchini noodles, but never butternut squash noodles!

  2. Great idea to make “pasta” out of squash! 🙂

  3. Tammy says:

    I want to see a photo!

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